World Champion-Level Pizza Spot Vincenzo Capuano Is Coming to Hong Kong, and We Can’t Wait to Try a Bite of Neapolitan Pizza!
When pizza becomes more than everyday food and a statement of style, the name behind it is
When pizza becomes more than everyday food and a statement of style, the name behind it is naturally worth remembering. Vincenzo Capuano, long a fixture on international rankings and hailed as a representative of a new generation of Neapolitan pizza, has officially announced its first Hong Kong location on Lee Tung Avenue in Wan Chai, opening a new chapter in the city’s dining scene.
From Europe to Asia: the spirit of Naples
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Vincenzo Capuano, which ranked near the top of the 2025 “50 Top World Artisan Pizza Chains” list, is already a familiar name in Europe’s pizza scene. With locations in Germany, Spain, the Netherlands, and elsewhere, the brand has established a distinct identity by balancing tradition with an experimental spirit. Following its successful opening in Singapore, Hong Kong is the brand’s next stop in Asia. Its location on Lee Tung Avenue in Wan Chai, where history meets a contemporary pace, aptly reflects the brand’s core philosophy.
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Chef Vincenzo comes from a family of Neapolitan pizzaiolos. He uses flour from the century-old Italian brand Molino Caputo and makes his crust with a high-hydration “contemporary Neapolitan” fermentation method. Once baked at high heat, it is lightly crisp on the outside and soft and airy within, so it feels almost weightless with every bite.
A pair of golden scissors cuts more than just pizza
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At Vincenzo Capuano, the dining experience often begins with a single gesture: not a knife, but a pair of golden scissors. This tableside service has long been one of the brand’s signature sights. It may look theatrical, yet there is a great deal of thought behind it. The scissors prevent the crust’s air-pocket structure from being compressed, preserving the dough’s moisture and fluffiness so that every bite has a honeycomb-like airiness. The detail is also a form of heritage: in Naples, master pizzaiolos once used scissors to check a pizza’s doneness and structure. Vincenzo has turned that memory into a modern tableside ritual, making the craft itself part of the experience.
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If you can order only one, Provola e Pepe (smoked cheese and pepper) is an absolute must-try. Centered on smoked Provola cheese and pepper, this pizza is the signature creation that won the chef the championship at the 19th World Pizza Championship. The toppings may seem simple, yet the flavors are distinct and layered: hand-prepared San Marzano tomatoes bring out a natural sweetness, while the pepper’s gentle heat is just right. Together with the smoky, charred notes of the cheese, they create a deep flavor profile entirely different from that of a classic Margherita.
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With Vincenzo Capuano’s arrival, another buzzworthy restaurant is opening in Hong Kong. What makes contemporary food culture so appealing is its ability to retain flexibility and personality within a traditional framework. This Wan Chai location is one to look forward to.
